Print

The Ultimate Flaky Crust Blackberry Pie with Juicy Summer Filling

A close-up of a juicy slice of blackberry pie with a golden lattice crust sitting on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to make a classic, deep-dish blackberry pie featuring a rich, tart-sweet filling and a perfectly flaky, buttery crust, complete with a decorative lattice top.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh or frozen blackberries (do not thaw if frozen)
  • 1 1/2 cups granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch or tapioca starch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  2. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  3. Prepare the Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Set aside while you roll out the dough.
  4. Assemble the Bottom Crust: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie plate in the refrigerator.
  5. Roll the Top Crust: Roll out the second dough disk into an 11-inch circle. Cut the dough into strips for a lattice top, or leave it whole if you prefer a solid top with vents cut later.
  6. Fill the Pie: Pour the blackberry filling into the chilled bottom crust. Dot the top of the filling with a few small pieces of reserved cold butter if desired for extra richness.
  7. Create the Top Crust: If making a lattice, weave the strips over the filling. If using a solid top, place it over the filling and cut several slits in the top to allow steam to escape. Crimp the edges of the top and bottom crusts together to seal.
  8. Chill and Bake: Brush the top crust lightly with the egg wash and sprinkle with coarse sugar. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400°F (200°C).
  9. Bake the pie at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with aluminum foil.
  10. Cool: Let the pie cool completely on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, as cold as possible during mixing.
  • If you use frozen berries, do not thaw them first; add them directly to the sugar mixture. You may need to add 5-10 minutes to the total bake time.
  • Serve slices warm or at room temperature with vanilla ice cream or fresh whipped cream.

Nutrition

Find it online: https://spoonfulsnap.com/blackberry-pie-recipe-flaky-crust/